Best Ever Giant Funfetti Cookies
User Reviews
4.8
Best Ever Giant Funfetti Cookies
Description
The Best Ever Giant Funfetti Cookies use a blend of flours including all-purpose and cake flour with cornstarch and leavening agents to create a soft yet sturdy cookie dough. Cold, cubed butter is creamed with sugar before adding eggs, yolks, and cake batter extract for a creamy, vanilla-laced base flavor. Rainbow sprinkles are mixed gently into the dough, with additional sprinkles used for rolling the cookie balls to enhance the festive look after baking at 400°F.
The cookies bake up large, about 6 oz each, with a soft texture inside and a lightly crisp exterior. Letting the cookies rest on the sheet before transferring to a rack helps prevent them from being too gooey. They remain soft for days when stored properly and can be frozen after cooling.
Adjust cookie size and baking time as needed. Cake flour can be substituted with all-purpose flour if necessary, though the texture may slightly differ. These cookies can be enjoyed fresh or after a day of resting for a slightly firmer bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp. corn starch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup unsalted butter cold, cubed
- 1 1/4 cup sugar
- 2 large egg
- 2 large egg yolks (no whites
- 1 tsp. cake batter extract
- 1 cup Sprinkles divided in half
Instructions
- Preheat the oven to 400°F.
- Whisk together the All-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Place the butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on the lowest setting. Let the mixer cream the butter for ~30 seconds, followed by the white sugar for ~1 minute.
- Then add in the eggs, egg yolks and cake batter extract and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- Gradually add in the flour mixture. I add in about 1/4 cup at a time. Then add in the sprinkles. Start by adding in 1/4 cup sprinkles, and add more as needed (I would recommend no more than 1/2 cup in the dough though since we're rolling them in sprinkles too). Mix until the sprinkles are incorporated. Turn the machine off.
- Measure out ~7, 6 oz. cookies. Roll the dough in more rainbow sprinkles in a bowl or shallow dish. Place 4 cookies on 1 cookie sheet and 3 on another. No need to spray the cookie sheet with baking spray.
- Bake cookies for 9-11 minutes or until cookies appear done (see recipe notes if your cookies are too gooey!) Let them rest on the cookie sheet for 15 minutes and then transfer them to a cooling rack to cool completely. Enjoy!
Notes
- Allow cookies to rest on the baking sheet for at least 15 minutes before transferring to a cooling rack to prevent gooey centers.
- Store cookies in an airtight container to keep them soft for several days.
- Cookie size can be adjusted; reduce baking time for smaller cookies accordingly.
- Fully cooled cookies can be frozen in freezer-safe bags for longer storage.
- Cold butter and compact dough balls help prevent cookies from spreading too flat.
- Cake flour can be replaced with all-purpose flour, though texture may differ slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7large
Amount Per Serving
Calories 768 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 768kcal | 38% |
| Carbohydrates | 112g | 37% |
| Protein | 11g | 22% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 176mg | 59% |
| Sodium | 568mg | 24% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 57g | 114% |
| Vitamin A | 958IU | 19% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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